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Seasoning Blends & Meat Formulations

PEPPERONI AND PEPPERETTE SEASONING

Pepperoni is a spicy Italian-American variety of dry salami made of beef, pork and sometimes veal.

Pepperoni and pepperettes (small calibre pepperoni) are usually fermented meat products, air dried, and sold as snack sausage products. Cooked pepperoni is manufactured more commonly for pizza products.

SEASONING, INGREDIENTS & USAGE TO ORDER
Hot Pepperoni with Fennel Code: MALHPF-003
Ingredients: Spices.
Usage: Use 10g of seasoning per kg of meat. Add salt and cure as required.
Hot Teriyaki Pepperette Seasoning Code: MALHTJP-002
Ingredients: Sugar, Salt, Dehydrated Garlic, Spices, Hydrolysed Soy and Corn Protein, Monosodium Glutamate, Sodium Erythorbate, Flavour (Soy, Wheat), Calcium Silicate (mfg aid), Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 50g of seasoning per kg of meat. Add cure as required.
Mild Pepperoni Seasoning Code: MALPEPS-002
Ingredients: Spices, Dehydrated Garlic.
Usage: Use 10g seasoning per kg of meat. Add salt and cure as required.
Pepperette Seasoning Code: MALPPT-001
Ingredients: Spices, Dextrose, Dehydrated Garlic, Sodium Erythorbate, Flavour, Colour, Calcium Silicate (mfg aid).
Usage: Use 15g of seasoning per kg of meat. Add salt and cure as required.
Pepperoni Spice Code: HIBPEP-001
Ingredients: Spices, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat. Add salt and cure as required.
Teriyaki Jerky / Pepperette Seasoning Code: MALTJP-002
Ingredients: Sugar, Salt, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Spices, Monosodium Glutamate, Sodium Erythorbate, Flavour (Soy, Wheat), Calcium Silicate (mfg aid), Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 50g of seasoning per kg of meat. Add cure as required.

BaconPEPPERONI AND PEPPERETTE SEASONING
WITH BINDER AND/OR CURE

The below are Pepperoni & Pepperette Seasonings pre-mixed with binder, and in some cases, cure.

SEASONING & BINDER/CURE, INGREDIENTS & USAGE TO ORDER
Complete Pepperette Unit Code: MALPPTU-053
Ingredients: Salt, Spices, Dextrose, Soy Protein, Dehydrated Garlic, Modified Milk Ingredients, Sodium Erythorbate, Sodium Nitrite, Flavour.
Usage: Use 32g of seasoning and 3g Sure Cure per kg of meat. **Cure packed separately**
Honey Garlic Pepperette Unit Code: HIBHGPU-041
Ingredients: Salt, Dehydrated Garlic, Soy Protein, Spices, Modified Milk Ingredients, Whey Protein, Sodium Erythorbate, Sodium Nitrite, Flavour.
Usage: Use 50g of seasoning and 3g Sure Cure per kg of meat. **Cure packed separately**
Honey Garlic Snack Stick Seasoning and Cure Code: MALHGSSC-001
Ingredients: Fructose, Salt, Sugar, Dehydrated Garlic, Brown Sugar, Sodium Erythorbate, Monosodium Glutamate, Hydrolysed Soy and Corn Protein, Sodium Nitrite, Flavour (Soy and Wheat), Colour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid), Calcium Silicate (mfg aid).
Usage: Use 73g of seasoning per kg of meat. **Cure packed separately*
Jalapeno Pepperette Unit Code: HIBJPU-042
Ingredients: Salt, Spices, Soy Protein, Dehydrated Peppers, Dehydrated Garlic, Dehydrated Onion, Whey Protein, Sodium Erythorbate, Sodium Nitrite, Flavour.
Usage: Use 50g of seasoning and 3g Sure Cure per kg of meat. **Cure packed separately**
Mild Pepperette Seasoning and Binder Code: MALMPPT-001
Ingredients: Spices, Wheat Flour, Dextrose, Modified Corn Starch, Dehydrated Garlic, Sodium Erythorbate, Flavour, Colour, Calcium Silicate (mfg aid).
Usage: Use 15g of seasoning/binder per kg of meat. Add salt and cure as required.
Pepperoni Seasoning and Binder Code: MALPEP-004
Ingredients: Wheat Flour, Potato Starch, Salt, Dextrose, Spices, Wheat Gluten, Dehydrated Garlic, Sodium Erythorbate, Flavour, Colour.
Usage: Use 78g of seasoning binder and 111g water per kg of meat. Add Cure as required.
Pepperoni Seasoning and Cure Code: MALPPSC-100
Ingredients: Salt, Dextrose, Spices, Sodium Erythorbate, Dehydrated Garlic, Sodium Nitrite, Flavour, Colour, Calcium Silicate (mfg aid).
Usage: Use 25g seasoning and 3g Sure Cure per kg of meat. **Cure packed separately**
Suicide-Hot Pepperoni Seasoning and Binder Code: MALPEP-002
Ingredients: Wheat Flour, Modified Corn Starch, Salt, Spices, Dehydrated Garlic, Sodium Erythorbate, Rosemary Extract (Antioxidant), Flavour, Colour.
Usage: Use 88g of seasoning per kg of meat. Add cure as required.
Sweet with Heat Complete Pepperette Unit Code: HIBSHPU-044
Ingredients: Salt, Sugar, Spices, Fructose, Soy Protein, Dehydrated Garlic, Modified Milk Ingredients, Sodium Erythorbate, Sodium Nitrite.
Usage: Use 50g seasoning with 3g Sure Cure per kg of meat. **Cure packed separately**
Teriyaki Pepperette Unit Code: HIBTPU-043
Ingredients: Salt, Sugar, Fructose, Soy Protein, Modified Milk Ingredients, Dehydrated Garlic, Spices, Sodium Erythorbate, Dehydrated Onion, Hydrolysed Soy and Corn Protein, Sodium Nitrite, Flavour (Soy, Wheat), Colour.
Usage: Use 50g seasoning with 3g Sure Cure per kg of meat. **Cure packed separately**

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In This Section
Fresh Sausage
Smoked and Cooked Sausage
Poultry Injection/ Tumble Units
Cures and Cure Additives
Pepperoni and Pepperettes
Burgers, Steakette and Patty
Jerky Seasonings
Salami and Dry Cured Meat
Liversausage and Pâté
Wiener Units
Specialty Meat and Sausage Units
Steak Seasonings
Gourmet Seasonings
Gourmet Popcorn
Seasoning Units for Small Meat Batches
Reference Pages

Crushed Red Pepper
"Malabar helps me personally every time I have a special request or a question, and yet is big enough to provide me with anything I want, often on short notice. Aside from day-to-day supplies, Malabar's blend department has been invaluable in providing Rowe Farms with nutritional labels, blend matching services and in unitizing our own in-house recipes."

Trevor Ernst
Rowe Farms, Guelph, ON


What is the best way to add oleoresins (liquid) spices such as paprika and capsicum to my meat batch?

It is very important to add the oleoresins/oils first to your salt and/or dextrose and blend well. Then add to your meat at the beginning of processing, and follow with remaining ingredients.

 
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